Kalsiumklorid CaCl2.
Kalsiumklorid bidrar til å trekke ned pH-en i mesken. Brukes for å fremheve maltfylde og maltkarakter.
77% flaket
Calcium chloride (CaCl2, E509) 77-80% is used as a brewing salt to improve the water quality and taste of beer. It serves several functions:
1. pH adjustment and water chemistry
- Calcium chloride lowers the mash pH, enhancing enzymatic starch breakdown and sugar extraction efficiency.
- A stable pH also improves beer clarity and taste.
2. Flavor enhancement
- Calcium enhances the malty flavor of beer.
- It provides a smoother, rounder taste compared to calcium sulfate (CaSO4), which adds a drier and hoppier note.
3. Improved protein flocculation
- Calcium aids in the so-called hot and cold break, where proteins precipitate during boiling and cooling, leading to a clearer beer.
4. Yeast health
- Calcium is essential for yeast activity and fermentation, improving beer stability and reducing the risk of off-flavors.
The maximum amount of calcium and chlorides that can be added to the beer is 200 mg/l.